A rhubarb apple and ginger crumble recipe is a classic British dessert that combines tart rhubarb, sweet apples, and warm ginger spices with a buttery oat topping. This rhubarb apple and ginger crumble recipe delivers comfort in every spoonful, making it the perfect treat for family dinners, potlucks, and holiday gatherings. The filling is naturally sweetened with fruit and enhanced by fresh ginger, while the crumble topping provides satisfying texture and richness. Whether you’re a seasoned baker or a beginner in the kitchen, this rhubarb apple and ginger crumble recipe comes together quickly and reliably, requiring just one baking dish and basic pantry ingredients. Serve it warm with custard, whipped cream, or ice cream for an unforgettable dessert experience.
| Prep Time | Cook Time | Total Time | Servings | Difficulty | Cuisine |
|---|---|---|---|---|---|
| 20 minutes | 45 minutes | 65 minutes | 8 servings | Easy | British |
Table of Contents
Table of Contents
Why This Rhubarb Apple and Ginger Crumble Recipe Works
This rhubarb apple and ginger crumble recipe succeeds because it balances competing flavors perfectly. The tartness of rhubarb naturally pairs with the sweetness of apples, while fresh ginger adds warmth and complexity that prevents the dessert from becoming too sugary. I’ve tested this combination countless times, and the fruit-to-spice ratio creates harmony on the palate that keeps people coming back for seconds.
The texture contrast makes this rhubarb apple and ginger crumble recipe irresistible. The soft, jammy filling sits beneath a crumbly golden-brown topping made from oats, butter, and brown sugar. Each bite delivers two distinct textures that work together beautifully, giving your guests something to talk about beyond just the taste.
This recipe is remarkably forgiving and reliable. Even if you’re new to baking, a rhubarb apple and ginger crumble recipe almost never fails. The filling requires no precise measurements, the topping mixes in minutes, and the baking process is straightforward. You’ll have a showstopping dessert ready in under an hour with minimal skill required.
Seasonally, this rhubarb apple and ginger crumble recipe makes excellent use of spring rhubarb and autumn apples. You can prepare it during peak growing seasons when both fruits are affordable and abundant, then enjoy it year-round. The ginger provides warmth that feels especially welcome during colder months, making this recipe versatile across all seasons.
Rhubarb Apple and Ginger Crumble Recipe Ingredients
Gathering quality ingredients ensures your rhubarb apple and ginger crumble recipe tastes exceptional.
| Ingredient | Quantity | Notes with Alternatives |
|---|---|---|
| Fresh rhubarb, chopped | 1 pound | Use pink or red varieties. Frozen rhubarb works if thawed and drained. Avoid overripe stalks that are too soft. |
| Granny Smith apples, peeled and chopped | 1.5 pounds (about 4 medium apples) | Granny Smith provides tartness and holds shape. Braeburn, Pink Lady, or Honeycrisp are good alternatives. Avoid Red Delicious as they turn mushy. |
| Fresh ginger, grated | 2 tablespoons | Freshly grated provides the best flavor. Ground ginger (2 teaspoons) works in emergencies but tastes less vibrant. |
| Caster sugar (superfine) | 4 tablespoons | Dissolves quickly in the filling. Regular granulated sugar works but may leave slight grittiness. |
| Cornstarch | 1 tablespoon | Thickens the filling without affecting flavor. Use arrowroot if avoiding corn products. |
| Lemon zest | 1 teaspoon | Brightens the fruit flavors. Fresh is essential; avoid bottled lemon zest. |
| Ground cinnamon | 1/2 teaspoon | Warm and comforting. Do not substitute with cassia cinnamon as it’s harsher. |
| Unsalted butter, cold and cubed | 6 ounces (1.5 sticks) | Cold butter creates texture. Salted butter works but reduce added salt to 1/4 teaspoon. |
| All-purpose flour | 1 cup | Standard baking flour. Whole wheat flour changes texture; use only 1/2 cup if substituting. |
| Rolled oats (old-fashioned) | 3/4 cup | Old-fashioned oats provide better texture. Quick oats create a denser topping. Steel-cut oats don’t work well here. |
| Packed brown sugar | 1/3 cup | Provides moisture and molasses flavor. Light brown sugar is milder; dark brown is more intense. |
| Sea salt | 1/2 teaspoon | Enhances all flavors. Fine sea salt works best for even distribution. |
This rhubarb apple and ginger crumble recipe requires no specialized equipment, making it accessible to all home cooks.
How to Make Rhubarb Apple and Ginger Crumble Recipe
Making a rhubarb apple and ginger crumble recipe involves preparing the filling first, then topping it with the crumble mixture before baking until golden.
Preparing the Fruit Filling
- Preheat your oven to 375°F (190°C) and position the rack to the middle position.
- Chop the rhubarb into 1-inch pieces, removing any leaves and woody base sections.
- Peel, core, and chop the Granny Smith apples into 1-inch pieces, tossing with lemon juice to prevent browning.
- Grate fresh ginger using a microplane grater to release maximum flavor for your rhubarb apple and ginger crumble recipe.
- Combine the chopped rhubarb, apples, grated ginger, caster sugar, cornstarch, lemon zest, and ground cinnamon in a large mixing bowl.
- Toss the fruit mixture gently until the cornstarch coats everything evenly, about one minute of mixing.
- Transfer the rhubarb apple and ginger crumble filling to a 9-by-13-inch baking dish, spreading it level.
Making the Crumble Topping
- Cut cold unsalted butter into small cubes approximately 1/4-inch across.
- Combine all-purpose flour, rolled oats, brown sugar, and sea salt in a separate bowl.
- Add the cold butter cubes to the dry mixture, using your fingertips to rub the butter into the flour and oats until the texture resembles coarse breadcrumbs.
- This step is critical for your rhubarb apple and ginger crumble recipe as it creates the signature crumbly texture.
- Work quickly to keep the butter cold; the mixture should feel cool and contain pea-sized butter pieces.
- Do not overmix, as this will make the topping dense rather than crumbly.
Assembling and Baking
- Sprinkle the crumble topping evenly over the rhubarb apple and ginger crumble filling, creating an even layer.
- Gently press the topping down with your palm, but leave some air pockets for texture.
- Bake the rhubarb apple and ginger crumble recipe for 40 to 45 minutes until the topping turns golden brown and the filling bubbles at the edges of the baking dish.
- Check at 40 minutes by looking for golden-brown color on the crumble and fruit juices beginning to bubble.
- Remove from the oven and allow the rhubarb apple and ginger crumble recipe to cool for 10 to 15 minutes before serving, which helps the filling set.
- Serve while warm for the best texture and flavor experience.
Chef Tips for Perfect Rhubarb Apple and Ginger Crumble Recipe
These professional techniques will ensure your rhubarb apple and ginger crumble recipe turns out perfectly every time.
- Keep butter ice-cold: For a truly crumbly texture in your rhubarb apple and ginger crumble recipe, chill the butter cubes in the freezer for 15 minutes before adding to the dry ingredients. Work quickly during mixing to maintain the cold temperature, which creates those desirable pea-sized pieces.
- Don’t skip the cornstarch: This ingredient thickens the rhubarb apple and ginger crumble filling, preventing it from becoming watery. Without it, the filling pools and makes the topping soggy. One tablespoon is the perfect amount for this volume of fruit.
- Taste the filling before baking: Rhubarb tartness varies by season and variety. After mixing the rhubarb apple and ginger crumble filling, taste a small piece of raw fruit. If it’s extremely sour, add one extra tablespoon of sugar. This prevents an unpleasantly tart final dish.
- Look for the bubble: The most reliable sign that your rhubarb apple and ginger crumble recipe is finished baking is seeing fruit juices bubbling around the edges of the dish. This indicates the filling has cooked through and the thickener has activated, usually at the 40 to 42-minute mark.
- Cool before serving: Allowing the rhubarb apple and ginger crumble recipe to rest for 10 to 15 minutes after baking helps the filling set. Cutting into a piping-hot crumble results in a runny, messy plate. Warm (not hot) is the ideal serving temperature.
- Use fresh ginger: For the warmest, most vibrant flavor in your rhubarb apple and ginger crumble recipe, always use freshly grated ginger. Ground ginger tastes flat and dusty by comparison and should only be used if fresh is absolutely unavailable.
Common Rhubarb Apple and Ginger Crumble Mistakes to Avoid
Understanding what goes wrong helps you create a successful rhubarb apple and ginger crumble recipe every single time.
- Soggy topping: This happens when moisture from the rhubarb apple and ginger crumble filling soaks into the oats during baking. Prevention is simple: always include cornstarch in your filling, and ensure the topping doesn’t touch the fruit initially. If your topping turns soggy despite these steps, your fruit was likely too wet. Drain frozen rhubarb thoroughly before using.
- Dense, cake-like crumble: Overmixing the topping creates a dense layer instead of the desired crumbly texture in your rhubarb apple and ginger crumble recipe. Stop mixing as soon as the mixture resembles breadcrumbs. Visible pea-sized butter pieces should remain throughout. If you’ve already overmixed, there’s no recovery—plan better next time by setting a timer.
- Uncooked filling: If the topping browns before the fruit softens, your rhubarb apple and ginger crumble recipe was likely baked too hot or for insufficient time. Lower the oven temperature to 350°F (175°C) if your topping browns faster than the filling cooks. The bubbling at the edges is your confirmation that the filling is done.
- Too tart or too sweet: Rhubarb varies seasonally in tartness, and apple varieties affect overall sweetness in your rhubarb apple and ginger crumble recipe. The fix is tasting the raw filling mixture. Early-season rhubarb may need extra sugar; late-season rhubarb might need less. Similarly, Granny Smith apples are tart, but Pink Lady apples are sweeter, changing the balance.
- Weak ginger flavor: Using ground ginger instead of fresh ginger weakens the signature warming spice in your rhubarb apple and ginger crumble recipe. Freshly grated ginger provides significantly more impact. If you only have ground ginger available, increase the amount to one teaspoon and combine it with one tablespoon of fresh ginger root if possible.
- Inadequate cooling time: Serving the rhubarb apple and ginger crumble recipe straight from the oven results in molten, runny filling that makes serving difficult. The filling needs those 10 to 15 minutes to set properly. Use this time to brew tea or prepare whipped cream and ice cream.
Best Rhubarb Apple and Ginger Crumble Recipe Variations and Substitutions
The rhubarb apple and ginger crumble recipe adapts beautifully to different preferences and dietary needs.
| Ingredient | Substitution | Impact on Rhubarb Apple and Ginger Crumble Flavor |
|---|---|---|
| Rolled oats | Crushed almonds or pecans (same quantity) | Creates a nuttier flavor and crunchier texture. More decadent but masks some ginger warmth. Perfect for nut lovers. |
| All-purpose flour | Whole wheat flour (1/2 cup) + all-purpose (1/2 cup) | Adds earthiness and nutty notes to the rhubarb apple and ginger crumble. The topping becomes denser and less delicate. |
| Brown sugar | Maple syrup (1/4 cup) or honey (1/4 cup) | Introduces maple or floral sweetness. Slightly changes topping texture as liquid is added, requiring reduced measurements. |
| Cinnamon | Cardamom (1/4 teaspoon) or nutmeg (1/4 teaspoon) | Cardamom provides citrusy warmth; nutmeg offers earthiness. Both complement rhubarb beautifully while reducing cinnamon’s dominance. |
| Fresh ginger | Candied ginger (1 tablespoon, finely chopped) | Adds ginger warmth plus subtle sweetness. Reduces overall tartness of the rhubarb apple and ginger crumble. Use less additional sugar. |
| Unsalted butter | Coconut oil (same quantity, cold) | Creates lighter texture with subtle coconut flavor. Results in crispier crumble. Vegan-friendly rhubarb apple and ginger crumble option. |
| Granny Smith apples | Pears (same quantity) or mix 50/50 with Granny Smith | Pears are sweeter and softer; combined with rhubarb creates milder acidity. The rhubarb apple and ginger crumble becomes less tart overall. |
| Cornstarch | Tapioca starch or potato starch (same quantity) | Produces similar thickening results. Potato starch creates slightly clearer filling in your rhubarb apple and ginger crumble. |
Serving Suggestions for Rhubarb Apple and Ginger Crumble Recipe
The rhubarb apple and ginger crumble recipe is versatile enough for casual weeknight desserts or elegant dinner party finales.
Classic accompaniments: Serve your rhubarb apple and ginger crumble recipe with thick custard sauce for a traditional British presentation. Vanilla ice cream melting into warm crumble is equally divine. For lighter options, whipped cream or Greek yogurt provide richness without heaviness. A drizzle of honey over the top adds elegance and extra sweetness.
Beverage pairings: The rhubarb apple and ginger crumble recipe pairs wonderfully with hot tea—Earl Grey, chamomile, or ginger tea complement the flavors naturally. Cold milk, both dairy and plant-based, works for casual family meals. For special occasions, sparkling cider or a light Moscato dessert wine pairs sophisticatedly.
Meal context: Serve the rhubarb apple and ginger crumble recipe after Sunday roast dinners or weeknight family meals. It works beautifully at garden parties, potlucks, and holiday gatherings. The rhubarb apple and ginger crumble recipe is substantial enough for a standalone dessert but light enough after heavy mains. During spring and early summer, it’s an especially welcome finale to seasonal meals.
Topping variations: Beyond the standard accompaniments, try serving your rhubarb apple and ginger crumble recipe with toasted almonds sprinkled on top, a drizzle of salted caramel sauce, or a spoonful of lemon curd. These additions add visual appeal and flavor complexity without overwhelming the rhubarb and ginger flavors.
Plating suggestions: For individual servings of the rhubarb apple and ginger crumble recipe, layer it in bowls or glasses parfait-style, alternating crumble with cream. This presentation works beautifully for dinner parties and makes the dessert feel more refined than serving directly from the baking dish.
Leftovers: The rhubarb apple and ginger crumble recipe tastes excellent the next day, either reheated gently or eaten at room temperature. Leftovers make excellent breakfasts, especially when topped with yogurt and granola for a layered breakfast parfait.
Storage and Reheating for Rhubarb Apple and Ginger Crumble Recipe
Proper storage keeps your rhubarb apple and ginger crumble recipe fresh and delicious for days.
| Method | Duration | Instructions for Storing Rhubarb Apple and Ginger Crumble |
|---|---|---|
| Room temperature | 2 to 4 hours | Cover the rhubarb apple and ginger crumble recipe loosely with foil after it reaches room temperature. Suitable only for short-term storage in cool kitchens. Do not leave uncovered as the topping will dry out. |
| Refrigerator | Up to 4 days | Allow the rhubarb apple and ginger crumble recipe to cool completely. Cover tightly with plastic wrap or transfer to an airtight container. The filling keeps perfectly; the topping softens slightly but remains edible. Reheat before serving for best texture. |
| Freezer | Up to 3 months | Cool the rhubarb apple and ginger crumble recipe completely before wrapping tightly in plastic wrap, then foil. Label with the date. The crumble maintains quality for three months. Thaw overnight in the refrigerator before reheating. |
| Make-ahead assembly | Up to 12 hours before baking | Assemble the rhubarb apple and ginger crumble recipe completely in the baking dish, cover with plastic wrap, and refrigerate. Bake from cold, adding 5 to 10 minutes to the baking time. This method saves time on serving day. |
| Freeze before baking | Up to 2 months | Assemble the unbaked rhubarb apple and ginger crumble recipe, wrap the dish tightly in plastic wrap and foil, then freeze. Bake from frozen, adding 15 to 20 minutes to the standard baking time. No thawing required. |
| Reheating in oven | N/A (method) | Preheat the oven to 325°F (160°C). Place the rhubarb apple and ginger crumble recipe in the oven for 15 to 20 minutes until warmed through. This method restores the crumble topping’s crispness better than microwave reheating. |
| Reheating in microwave | N/A (method) | Microwave individual portions of the rhubarb apple and ginger crumble recipe for 60 to 90 seconds on medium power. This is quick but softens the crumble topping. Reserve oven reheating for when you want optimal texture. |
Food safety is important when storing the rhubarb apple and ginger crumble recipe. Never leave it at room temperature for more than four hours, and always refrigerate leftovers promptly. The rhubarb apple and ginger crumble recipe freezes beautifully, making it ideal for advance preparation before entertaining.
Nutritional Information for Rhubarb Apple and Ginger Crumble Recipe
Understanding the nutritional profile helps you incorporate the rhubarb apple and ginger crumble recipe into your dietary goals.
| Nutrient | Amount per Serving (1 of 8) |
|---|---|
| Calories | 285 |
| Total Fat | 12g |
| Saturated Fat | 7g |
| Unsaturated Fat | 4g |
| Cholesterol | 28mg |
| Sodium | 185mg |
| Total Carbohydrates | 43g |
| Dietary Fiber | 3g |
| Sugars | 24g |
| Protein | 3g |
| Calcium | 42mg |
| Iron | 1.2mg |
These values are approximate and based on standard ingredients used in the rhubarb apple and ginger crumble recipe. Actual nutrition varies based on specific products and portion sizes. The rhubarb apple and ginger crumble recipe provides natural fruit sugars balanced with fiber from oats and fruit, making it a more nutritious dessert choice than many alternatives.
Frequently Asked Questions About Rhubarb Apple and Ginger Crumble Recipe
Can I use frozen rhubarb for this rhubarb apple and ginger crumble recipe?
Yes, frozen rhubarb works perfectly in a rhubarb apple and ginger crumble recipe. Thaw it completely and drain away excess liquid, pressing gently to remove moisture. Drained frozen rhubarb prevents a watery filling. The texture and flavor remain nearly identical to fresh rhubarb when properly drained before making your rhubarb apple and ginger crumble recipe.
How do I know when the rhubarb apple and ginger crumble recipe is done baking?
The rhubarb apple and ginger crumble recipe is finished baking when the topping turns golden brown and fruit juices bubble around the edges of the baking dish. This typically occurs at 40 to 45 minutes. The topping should feel firm to the touch, and the filling should visibly bubble at least an inch around the perimeter.
What should I do if my rhubarb apple and ginger crumble recipe’s topping is too dark?
If the topping of your rhubarb apple and ginger crumble recipe browns too quickly before the filling is ready, loosely place a sheet of foil over the top to shield it. Continue baking until the filling bubbles at the edges. Dark topping doesn’t necessarily mean burnt—many prefer it darker for deeper caramel flavor in the rhubarb apple and ginger crumble recipe.
Can I make the rhubarb apple and ginger crumble recipe the day before serving?
Absolutely. Bake your rhubarb apple and ginger crumble recipe completely, allow it to cool, cover it tightly, and refrigerate overnight. Gently reheat in a 325°F oven for 15 to 20 minutes before serving. The rhubarb apple and ginger crumble recipe actually tastes excellent the next day as flavors meld together.
Can I use a different baking dish for the rhubarb apple and ginger crumble recipe?
Yes, the rhubarb apple and ginger crumble recipe works in any baking dish that holds about 3 quarts. Smaller dishes result in thicker filling and higher topping; larger dishes create shallower portions. Adjust baking time accordingly—shallow rhubarb apple and ginger crumble recipes may bake five minutes faster, while deeper ones may need five minutes longer.
What’s the best substitute if I don’t have fresh ginger for the rhubarb apple and ginger crumble recipe?
If fresh ginger is unavailable, use one teaspoon of ground ginger in your rhubarb apple and ginger crumble recipe instead of two tablespoons fresh. The flavor will be less vibrant but still warming. Alternatively, add one-quarter teaspoon ground cardamom for a different but complementary spice profile in your rhubarb apple and ginger crumble recipe.
How do I prevent the crumble topping from getting soggy in the rhubarb apple and ginger crumble recipe?
The key to crispy topping in a rhubarb apple and ginger crumble recipe is including cornstarch in the filling to absorb excess fruit juices. Additionally, ensure butter in the topping stays cold during preparation—cold butter creates better texture. If your topping consistently turns soggy, your fruit may be releasing extra liquid; drain frozen fruits thoroughly before using them in the rhubarb apple and ginger crumble recipe.
Can I halve the rhubarb apple and ginger crumble recipe?
Yes, all ingredients in the rhubarb apple and ginger crumble recipe can be halved. Use a 9-inch square baking dish instead of a 9-by-13-inch dish. Baking time remains approximately the same at 40 to 45 minutes. Halving the rhubarb apple and ginger crumble recipe is perfect for smaller households.
What’s the difference between a crumble and a crisp in the rhubarb apple and ginger crumble recipe?
A crumble like this rhubarb apple and ginger crumble recipe has a topping of flour, oats, sugar, and butter rubbed together into crumbs. A crisp typically includes nuts and more oats. Both are delicious; this rhubarb apple and ginger crumble recipe produces a lighter, more delicate topping than most crisps.
Can I make the rhubarb apple and ginger crumble recipe vegan?
Yes, substitute the butter with cold coconut oil in equal quantity. The rhubarb apple and ginger crumble recipe remains fully vegan. Use regular sugar (not bone char refined) and verify your oats are certified gluten-free if needed. The vegan rhubarb apple and ginger crumble recipe bakes identically to the traditional version with excellent results.
Conclusion
The rhubarb apple and ginger crumble recipe represents everything great about homemade desserts: simplicity, comfort, and genuine deliciousness. This rhubarb apple and ginger crumble recipe balances the tartness of spring rhubarb with the sweetness of autumn apples while adding warmth from fresh ginger, creating a flavor profile that feels both sophisticated and deeply comforting. Whether you’re baking for a family dinner, a special gathering, or simply craving a warm dessert, this rhubarb apple and ginger crumble recipe delivers reliably. The buttery oat topping provides satisfying texture contrasts, while the fruit filling remains jammy and flavorful. Make this rhubarb apple and ginger crumble recipe this week and discover why it’s become a classic in kitchens across Britain and beyond—each spoonful is a perfect balance of tart, sweet, and spiced warmth.
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Expert Resources and Food Safety
For science-backed baking guidance, consult King Arthur Baking Company’s baking science resources and the USDA’s food storage guidelines.
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Rhubarb Apple and Ginger Crumble Recipe 2026
A classic British dessert that combines tart rhubarb, sweet apples, and warm ginger spices with a buttery oat topping. This rhubarb apple and ginger crumble recipe delivers comfort in every spoonful, making it the perfect treat for family dinners, potlucks, and holiday gatherings.
- Total Time: 65 minutes
- Yield: 8 servings 1x
Ingredients
- 1 pound fresh rhubarb, chopped
- 1.5 pounds Granny Smith apples, peeled and chopped (about 4 medium apples)
- 2 tablespoons fresh ginger, grated
- 4 tablespoons caster sugar (superfine)
- 1 tablespoon cornstarch
- 1 teaspoon lemon zest
- 1/2 teaspoon ground cinnamon
- 6 ounces unsalted butter, cold and cubed (1.5 sticks)
- 1 cup all-purpose flour
- 3/4 cup rolled oats (old-fashioned)
- 1/3 cup packed brown sugar
- 1/2 teaspoon sea salt
Instructions
- Preheat your oven to 375°F (190°C) and position the rack to the middle position.
- Chop the rhubarb into 1-inch pieces, removing any leaves and woody base sections.
- Peel, core, and chop the Granny Smith apples into 1-inch pieces, tossing with lemon juice to prevent browning.
- Grate fresh ginger using a microplane grater to release maximum flavor for your rhubarb apple and ginger crumble recipe.
- Combine the chopped rhubarb, apples, grated ginger, caster sugar, cornstarch, lemon zest, and ground cinnamon in a large mixing bowl.
- Toss the fruit mixture gently until the cornstarch coats everything evenly, about one minute of mixing.
- Transfer the rhubarb apple and ginger crumble filling to a 9-by-13-inch baking dish, spreading it level.
- Cut cold unsalted butter into small cubes approximately 1/4-inch across.
- Combine all-purpose flour, rolled oats, brown sugar, and sea salt in a separate bowl.
- Add the cold butter cubes to the dry mixture, using your fingertips to rub the butter into the flour and oats until the texture resembles coarse breadcrumbs.
- Sprinkle the crumble topping evenly over the rhubarb apple and ginger crumble filling, creating an even layer.
- Gently press the topping down with your palm, but leave some air pockets for texture.
- Bake the rhubarb apple and ginger crumble recipe for 40 to 45 minutes until the topping turns golden brown and the filling bubbles at the edges of the baking dish.
- Remove from the oven and allow the rhubarb apple and ginger crumble recipe to cool for 10 to 15 minutes before serving, which helps the filling set.
Notes
Keep butter ice-cold to ensure a truly crumbly texture. Don’t skip the cornstarch to prevent a watery filling. Always allow the crumble to rest for 10 to 15 minutes after baking to help the filling set properly.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: British
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 285
- Sugar: 24g
- Sodium: 185mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 28mg
